Dough
Hokkaido Pumpkin	g
All-Purpose Flour	g
Active Dry Yeast	g
Granulated Sugar	g
Milk	ml
Butter	g
Egg
Filling
Butter	g
Brown Sugar	g
Ground Cinnamon	tsp
Frosting
Cream Cheese	g
Icing Sugar	g

1. Preheat the oven to 200 ºC.
2. Lay out a baking sheet with parchment paper. Half the pumpkin and core it. Then cut into coarse long columns and place on the baking sheet. Bake for about 30-40 minutes until the pumpkin is soft. Then allow to cool, mash and weigh the pulp. We need 175 g of pumpkin puree.
3. Put 500g of the flour, yeast and sugar in a large mixing bowl. Keep the milk lukewarm with butter in a saucepan at low temperature so that the butter just melts.
4. Add milk mixture with egg and weighed pumpkin puree to the flour and knead everything with the dough hook of the food processor or with your hands to an elastic dough. Run quietly for a few minutes. If the dough is still too moist, gradually add more flour to it. The pumpkin makes the dough softer than usual. He should not be completely dry but also get rid of the bowl edge.
5. Cover the dough in a clean bowl with cling film and a kitchen towel and let it rest for about 1 to 1.5 hours in a warm, draft-free place. He should approximately double in volume.
6. Roll out the dough on a floured surface with the rolling pin approx. 50x30cm to the rectangle.
7. Brown sugar and cinnamon mix. Gently pour the soft butter on the dough, then sprinkle evenly with the sugar cinnamon mixture and press down with your hands.
8. From the long side, roll up to a dough roll and divide into 10 equal pieces. My pan used here was a bit too small, so I put the remaining cinnamon rolls in a small additional pan in the oven. Distribute in a pan or springform pan and let it rest for another 30 minutes.
9. Meanwhile, preheat the oven to 180 ºC.
10. Bake the pumpkin cinnamon rolls for ca. 22-25 minutes.
11. For the glaze, stir the cream cheese smoothly and mix in the icing sugar until the desired consistency is achieved. Add drops of water if needed.

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